Grilled Corn with Basil Butter

By • May 6, 2013 • 20 Comments

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Author Notes: Now that the first corn is starting to appear at the markets, it's pretty much all I can think about, all the time. The flavors are so magically summery: sweet, herbacious, charred, creamy. And it's super easy. My only advice: make a lot.lisina

Food52 Review: This is a fast and simple way to make corn truly sing. The basil adds a delightful brightness to the sweet corn, and it plays perfectly with the traditional butter and salt additions. Grilling the corn takes the most time, which was only about 6 minutes. The basil butter is a keeper -- and it's a good thing, because there is a lot of it left over. I would definitely make this recipe again.figgypudding

Serves 4 to 8

Grilled Corn

  • 8 ears of corn, shucked
  • Olive oil
  • Salt

Basil Butter

  • 2 sticks unsalted butter at room temperature
  • 1 cup basil, loosely packed
  • 1 tablespoon sea salt
  1. Preheat grill to medium hot.
  2. Roll corn in a little olive oil and sprinkle with salt. When grill is hot, add corn and close the lid. Rotate the corn a few times, until some of the kernels are blistered and the rest a bright and shiny yellow. This shouldn't take longer than 8 minutes. Be careful not to overcook, or the corn will be dry.
  3. Meanwhile, add the butter, basil, and salt to a food processer and let it rip. You may need to scrape down the sides once or twice. When the basil is finely chopped and the butter has a light green tint, it's done.
  4. When the corn comes off the grill, slather it with the basil butter. Sprinkle with a little more salt if desired. Eat immediately.
  5. Note: basil butter can be made ahead and extra basil butter will keep for about a week or two in the fridge. You can roll it into a log with plastic wrap and slice it off as you need it. It's AMAZING on toast.
Jump to Comments (20)

Tags: basil, butter, grilled corn

Comments (20) Questions (0)

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2 months ago rod hunter

I clean the husks off, cut corn ears in half, deep fry till nicly browned, put corn handles in the ends of corn, roll in garlic or basil butter salt and eat, GREAT, been doing this since the early fiftys

Artichoke_earrings

2 months ago Virginia Bacon

This was delicious, though the basil butter ended up being a little saltier than I'd normally go for. I will use 3/4 tbsp next time. However, it is definitely amazing still, and I will be using this basil butter for lots more things in the next few days!

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3 months ago Lindini

sorry but i thought you weren't supposed to salt corn while cooking. i never do, i add salt afterwards and it is so tender and sweet : )

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3 months ago lisina

I've done it both ways (when I forget to salt it pre-grill) and haven't found it makes much difference. It's on the grill for such a short time. Either way, as you like! :)

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about 1 year ago VOS

2 tablspns of butter for ONE ear of corn?! that is just absurd.

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about 1 year ago Counselorchick

Yep. I never use that much but I do slather it on!

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about 1 year ago lisina

there is always leftover butter, but i make two sticks worth because the larger batch gives the food processor better purchase, and the butter comes out much more smooth. we eat the leftover in the mornings on toast, i toss it with steamed veggies, or sometimes i use it on top of grilled steaks or under the skin of a roasting chicken. it's great to have on hand.

Choc_diva-9

about 1 year ago kitchen diva

It's winter here in Australia - 10 degrees celsius and raining today - how nice to see a blast of sunshine, dreaming of the sun...

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about 1 year ago carrieval

I cook corn on the cob in the microwave...so simple. Cut of the tassles so the corn will revolve if you have the revolving bottom plate. Cook two ears for 5 to 6 minutes, using mitt pot holders strip off the husk and instant yummy "vitamins not lost" sron. It would eary to add some herbed butter and tie the husks back on with kitchen string.

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about 1 year ago simplysandi

I love corn on the cob! Cannot wait to make the basil butter

Stringio

about 1 year ago Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being The New Mediterranean Diet Cookbook. She also raises olives and makes oil in Tuscany, providing firsthand experience for her forthcoming book about olive oil.

This is exactly the way the street vendors used to roast corn back in Beirut. But even better than basil butter is a really spicy extra-virgin olive oil mixed with basil and other herbs--dried oregano is terrific. Or just crushed Aleppo peppers. Use a spicy olive oil from Andalucia or southern Italy--anything that has a good punch.

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about 1 year ago Counselorchick

Gusta - we pull the husks back, tie them with string, brush with butter, grill with a strip of aluminum foil where the husks lay. Voila!

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about 1 year ago lisina

I'm totally going to try this! thanks!

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about 1 year ago Gusta

My family has always grilled corn with BBQ. We grill it in the husk over the hot coals turning it to avoid burning the husks. After 25-30 minutes the corn has steamed and is ripe for eating . Pull back the husk and take a big bite. It's always steamy and naturally sweet. No need for anything but your taste buds . It's juicy and wonderfully sweet! We love it every time! Enjoy

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about 1 year ago Counselorchick

You can also just brush the butter on the corn before grilling it, then it never dries out. We do it all the time. Close the grill, turn over every couple of minutes and voila! Yum!

Stringio

about 1 year ago Pam Smith

Outstanding Corn it is a must do!!!!!!

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about 1 year ago lisina

thanks pam!

Moi_1

about 1 year ago QueenSashy

Yum!!!

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about 1 year ago JanetFL

Sounds delicious - I will be trying this when our local corn appears this summer. Thank you!

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about 1 year ago lisina

thanks janet--i hope you love it as much as i do!